Since we were South Beaching it again, it was time to try some new recipes. This one I got from an on-line recipe site, but did do some changing so I'll just post it here. It is quite different then what we were used to but good.
Italian Sausage Soup
1 pound Italian Sausage (I used Octoberfest)
1 clove garlic, minced
3 1/2c beef broth
1 (428ml) can stewed tomatoes (I used diced)
1c sliced carrots (or peppers if on South Beach Phase 1)
1/4t salt
1/4t pepper
1t basil
1/2t oregano
2T parsley
1 (428) can navy or kidney beans, undrained
2 small zucchini, cubed
2c spinach, packed, rinsed and torn
In a Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots or peppers and seasonings. Reduce heat, cover and simmer for 15 min. Stir in beans with liquid and zucchini. Cover and simmer another 15 min or until zucchini is tender. Remove from heat and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Monday, January 24, 2011
Slow Cooker Pulled Pork
My hubby found this Slow Cooker Pulled Pork recipe in a magazine, asked me to try it and it was a winner! We served it to my in-laws and they thoroughly enjoyed it!
I did not add 2 Tablespoons of chili powder as we don't like things too spicy, but 2 teaspoons instead and it still tasted great. However, you can adjust that to your taste. It also freezes and reheats well.
I did not add 2 Tablespoons of chili powder as we don't like things too spicy, but 2 teaspoons instead and it still tasted great. However, you can adjust that to your taste. It also freezes and reheats well.
Monday, January 10, 2011
Gevulde Speculaas
or for those not of Dutch decent, these are Almond filled spice bars (but that doesn't have as nice a ring...)
One of my FB friends requested a recipe so instead of just giving it to her I decided to share it with anyone reading this. I got this recipe from my mom who just informed me that she combined two recipes, one for the cake and one for the filling. As the filling can get pricy, I usually only make these at Christmas, but they do make LOTS so you can also wrap them up (freezer paper works well) and freeze for another time. Or you can make the cake without the filling (good too, but not quite as special). If you give them a try, make sure you come back and let me know what you think!
Gevulde Speculaas
Filling:
4c ground almonds
3c icing sugar
3 eggs, slightly beaten
2t lemon juice
1 1/2t almond extract
Mix well. Place in a tightly covered container. Refriderate for at least 4 days.
Dough:
3c flour
1c each white sugar and brown sugar
1t each nutmeg, cinnamon and baking soda
1/2t each cloves and ginger
1c butter
2 eggs
Mix together. Divide in half. Roll half the dough between sheets of wax paper on a jelly roll pan (aka cookie sheet with sides), trying to get the dough all the way to the sides. Remove from cookie sheet. Roll the other half onto the cookie sheet. Cover with the almond filling. Place first half of dough on top. Brush with egg wash (Mix egg with a little water to spread easier). Spinkle with slivered almonds if desired. Bake at 350* for 25 min or until lightly brown.
Note: If you would like a smaller recipe, I believe we cut it in half and did it in a 9x13 pan.
One of my FB friends requested a recipe so instead of just giving it to her I decided to share it with anyone reading this. I got this recipe from my mom who just informed me that she combined two recipes, one for the cake and one for the filling. As the filling can get pricy, I usually only make these at Christmas, but they do make LOTS so you can also wrap them up (freezer paper works well) and freeze for another time. Or you can make the cake without the filling (good too, but not quite as special). If you give them a try, make sure you come back and let me know what you think!
Gevulde Speculaas
Filling:
4c ground almonds
3c icing sugar
3 eggs, slightly beaten
2t lemon juice
1 1/2t almond extract
Mix well. Place in a tightly covered container. Refriderate for at least 4 days.
Dough:
3c flour
1c each white sugar and brown sugar
1t each nutmeg, cinnamon and baking soda
1/2t each cloves and ginger
1c butter
2 eggs
Mix together. Divide in half. Roll half the dough between sheets of wax paper on a jelly roll pan (aka cookie sheet with sides), trying to get the dough all the way to the sides. Remove from cookie sheet. Roll the other half onto the cookie sheet. Cover with the almond filling. Place first half of dough on top. Brush with egg wash (Mix egg with a little water to spread easier). Spinkle with slivered almonds if desired. Bake at 350* for 25 min or until lightly brown.
Note: If you would like a smaller recipe, I believe we cut it in half and did it in a 9x13 pan.
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